Physicochemical properties of ready‐to‐eat extruded nixtamalized maize‐based snacks enriched with grasshopper

The aim of this research was to prepare an extruded snack based on nixtamalized maize flour (Zea mays L.) (NMF) enriched with grasshopper meal (Sphenarium purpurascens Ch.) (GM) using a single screw extruder with a compression screw ratio of 3:1. A central experimental design comprising three independent variables, namely, extrusion temperature (T = 120–180 °C), feed moisture content (FMC = 18–22 g/100 g) and the grasshopper meal proportion (GMP = 0–40 g/100 g), was used. Increasing T decreased (P < 0.05) the expansion index (EI), bulk density (BD) and hardness (H). Increasing the FMC increased (P < 0.05) the EI. Increasing the GMP decreased (P < 0.05) the EI, H and water absorption index (WAI) and increased (P < 0.05) the BD and total colour difference (ΔE). The treatments that resulted in better general acceptability were those that contained a lower GMP. An extruded snack acceptable to the consumer can be obtained from a blend of NMF and GM, and up to 8.11 g/100 g of GM can be incorporated without affecting the physicochemical properties and acceptance of the snack.     

Effect of sourdough on quality and acceptability of wheat flour tortillas

As an alternative on the search for functional food products, this study evaluated the use of sourdough in the preparation of wheat flour tortillas. The sourdough was elaborated with Lactobacillus sanfranciscensis and the wheat flour tortillas were prepared with different concentrations of mother sponge (5%, 15%, and 25%) and fermentation times (1 and 3 h) at room temperature (25 ± 2 °C). Quality (diameter, height, color, pH, stretchability scores, and Kramer shear cell results) of wheat tortillas was evaluated after 24 h of preparation. The mother sponge concentration and fermentation time affected some quality parameters and acceptability properties (taste, aroma, color, opacity, and rollability). In addition, the sourdough tortillas had higher stretchability values than control tortillas. Since most of the prepared sourdough tortillas had acceptability values similar to those of tortilla controls, the introduction of sourdough is a viable means to incorporate additional nutritional and nutraceutical value into wheat tortillas.     

Applications of interval computations to earthquake-resistant engineering: How to compute derivatives of interval functions fast

One of the main sources of destruction during earthquake is resonance. Therefore, the following idea has been proposed. We design special control linkages between floors that are normally unattached to the building but can be attached if necessary. They are so designed that adding them changes the building's characteristic frequency. We continuously monitor displacements within the structure, and when they exceed specified limits, the linkages are engaged in a way to control structural motion. This idea can also be applied to avoid vibrational destruction of large aerospace structures.     

GPR37 Receptors and Megalencephalic Leukoencephalopathy with Subcortical Cysts

Megalencephalic leukoencephalopathy with subcortical cysts (MLC) is a rare type of vacuolating leukodystrophy (white matter disorder), which is mainly caused by defects in MLC1 or glial cell adhesion molecule (GlialCAM) proteins. In addition, autoantibodies to GlialCAM are involved in the pathology of multiple sclerosis. MLC1 and GLIALCAM genes encode for membrane proteins of unknown function, which has been linked to the regulation of different ion channels and transporters, such as the chloride channel VRAC (volume regulated anion channel), ClC-2 (chloride channel 2), and connexin 43 or the Na⁺/K⁺-ATPase pump. However, the mechanisms by which MLC proteins regulate these ion channels and transporters, as well as the exact function of MLC proteins remain obscure. It has been suggested that MLC proteins might regulate signalling pathways, but the mechanisms involved are, at present, unknown. With the aim of answering these questions, we have recently described the brain GlialCAM interactome. Within the identified proteins, we could validate the interaction with several G protein-coupled receptors (GPCRs), including the orphan GPRC5B and the proposed prosaposin receptors GPR37L1 and GPR37. In this review, we summarize new aspects of the pathophysiology of MLC disease and key aspects of the interaction between GPR37 receptors and MLC proteins.     

Engineering and performance of a contactless linear slider based on superconducting magnetic levitation for precision positioning

In this paper, a contactless linear slider for precision positioning able to operate in cryogenic environments is presented. The device, based on superconducting magnetic levitation, does not present contact between the slider (composed of a permanent magnet) and the guideline (made of high-temperature superconducting disks) of the mechanism, thereby avoiding any tribological problems. Moreover, the slider is self-stable and the superconductors provide inherent guidance to the permanent magnet in the sliding DoF due to the high translational symmetry of the magnetic field that leads to low power consumption. A sub-micrometre resolution and a symmetric stroke over ±9 mm have been demonstrated at cryogenic temperatures. In addition, a set of design rules for this kind of mechanism has been proposed and experimentally validated. These rules demonstrate that the performance of the device can be tuned just by modifying some geometrical parameters of the mechanism. In this way, the sensitivity and stiffness, resolution, angular run outs and power consumption can be adjusted for different applications and requirements.     

Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins

Isolated and separated protein fractions from cereal and pseudocereal grains were analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis and scanning electron microscopy. Prolamin, the main storage protein in cereal such as maize, showed a difference in electrophoretic patterns and fine structure in comparison with those from amaranth and soybean. In contrast glutelins from amaranth, soybean and maize showed some similarity in the distribution of protein bands and in microstructure. Amaranth and soybean were closely similar in distribution of protein fractions and their microscopic structure. As an addition to chemical analyses, microscopy helped to understand and visualize structural changes and textural differences in protein fractions. Pseudocereals can be used as a nutritive substitute of some cereals in functional foods.